Pork Tenderloin With Burnt Brown Sugar, Orange Confit, And Thyme

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Details

11 Ingredients

• 2 boneless pork tenderloins, about 1 lb each
• 6 pieces orange confit, about 2 inches each (see Basics)
• 2 Tbsps fresh thyme leaves
• 1 Tbsp coarse salt (or to taste)
• 3 Tbsps light brown sugar
• 2 Tbsps oil from the orange confit
• 4 oranges
• 3 bay leaves
• 12 whole black peppercorns
• 2 cups plus 3 Tbsps extra virgin olive oil
• ¾ cup white wine